This was my pick for this month’s Sweet as Pie menu. It was actually the second time I’d made this one, but the first time was so long ago that it was almost like a brand new recipe. The feature ingredient in this recipe is Boursin cheese. 
If you’ve never used it, you can usually find it in the deli area at the grocery store. I like to use the garlic and herbs version.
First I seasoned some chicken thighs with salt and pepper, then cooked them in my cast iron skillet. 
Meanwhile I microwaved red potatoes with chicken broth until the potatoes were tender. Then, I mashed the potatoes together with some of the Boursin and some chives. 
After removing the chicken from the pan, I sauteed an onion.
I stirred in chicken broth and some white wine before finishing the sauce with more Boursin, chives, and some salt and pepper.
I’m in love with this pan sauce. I could eat it on just about anything. It’s good on the chicken and the potatoes, but also goes great with asparagus, broccoli, or other vegetables. If you’re interested in trying it out, the recipe is below.
- 2 lbs small red potatoes, scrubbed and cut into 1-inch pieces
- 1 1/4 cups low-sodium chicken broth
- 1 (5-ounce) package Boursin cheese
- 1/4 cup minced fresh chives
- 4 (1/2 oz.) bone-in split chicken breasts, trimmed and halved crosswise
- Salt and pepper
- 1 tbsp. vegetable oil
- 1 shallot, minced
- 1/4 cup dry white wine
Microwave potatoes and 1/2 cup broth in large covered bowl until potatoes are tender, 10-12 minutes. Add 1/3 cup Boursin and 2 tablespoons chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 5 to 10 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 tablespoon fat from the skillet. Add the shallot and cook until softened, about 1 minute. Add remaining 3/4 cup broth, wine, and any accumulated chicken juices and simmer until slightly thickened, about 3 minutes.
Off heat, whisk in the remaining 2 tablespoons Boursin and the remaining 2 tablespoons chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
